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Strawberry Sponge Cake

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES


This is my all time favorite cake in the world. I grew up eating this type of cake. In fact, this is the type of cake I’m having at my wedding! We found a local Taiwanese baker who is going to make me a 3-tiered cake such as this one. I’m afraid to have my parents try this now cause I don’t want them to say, “oh! you should make this for your wedding day!!” Haha, I doubt they’d put that type of pressure on me, but you never know! Homemade cake is always pretty stellar ;)

Anyway, so when I was younger and even today, I call it “Asian cake” because I only know of Asians that eat this type of cake.

Now, hear me out – I’m not trying to pull some race card here, I’m just saying, I don’t know anyone that’s not Asian that enjoys this cake as much or makes this cake to eat. It’s usually the more dense & sweeter cakes that’s made within the typical American household.


All Asian bakeries make this type of cake. I guess you can compare it to an angel food cake, but it’s not quite that dry nor foamy tasting. This cake is extremely light and spongy but not to the consistency of eating a sponge (if you’ve ever done that as a pastime of yours). It’s not as sweet as most cakes are; it’s rather a hint of sweetness. Then the frosting. Oh my gosh. The frosting. It is, as well, extremely light but it’s not overpowering in the sweet department. It’s just right. This is why Asians love this cake so much. We don’t like sweets to be uber sweet (I guess I’m a faulty Asian cause I like my sweets haha) where it gives you a cavity upon first bite. Remember my post about my dad? This is right up his alley.


There’s barely any butter used in this cake and honestly, I’d have to say it’s fairly healthy. Just eating this cake makes you feel like you’re floating on a cloud cause of how light it all is.


I decided to share this post with you today, instead of saving it in my backlog, because summer is coming to an end (wahhh) and I wanted you to be able to make this cake before you can’t find fresh strawberries anymore. Of course you can do this with whatever fruit filling your heart desires (even with jam filling or frozen fruit) but I love fresh strawberries and this reminds me of a strawberry shortcake. Grab a cup of tea or coffee and make this a delicious afternoon snack :) or breakfast..you know, whatever floats your boat.

3 from 2 votes
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Strawberry Sponge Cake

This strawberry sponge cake is light and airy and perfect for summer!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 1 9-inch cake
Calories: 234kcal
Author: Julie Chiou

Ingredients

For the cake:

  • 4 eggs, whites & yolks separated
  • 9.5 tbsp granulated sugar, sifted once
  • 3 tbsp milk, room temperature
  • 1/2 tsp vanilla extract
  • 14 tbsp cake flour
  • 2 tbsp butter, melted
  • 1 cup strawberries, sliced

For the stabilized whipped cream:

  • 1 tsp unflavored gelatin
  • 4 tsp cold water
  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar
  • 1/2 tsp vanilla extract

Instructions

  • Preheat oven to 350 degrees and grease a 9" cake pan. Set aside.
  • In a bowl of a stand mixer, add the sugar and egg whites and beat with whisk attachment until stiff and glossy.
  • Gently add the yolks, one at a time, to the egg white mixture until all is incorporated.
  • Remove the bowl from the stand then gently fold in milk, vanilla extract, and cake flour (in that order) with a spatula until combined. Gently fold in the melted butter.
  • Pour the cake batter into the prepared pan and bake for 25-30 minutes or until cake is golden brown. When pressed, the cake should spring back.
  • Cool the cake in the pan on a wire cooling rack completely.
  • While the cake is cooling, make your stabilized whipped cream.
  • In a small pot, sprinkle the gelatin over the 4 tsp. of cold water and let sit for 5 minutes. Do not stir. Once it's been 5 minutes, you may stir it and put it on low heat, constantly stirring, to dissolve the gelatin. Once dissolved, set aside.
  • In a bowl of a stand mixer, whisk the heavy cream, sugar, and vanilla extract until it has thickened. Then, slowly add in the gelatin mixture and beat until fluffy.
  • Once your cake has cooled, you may begin assembling it. With a sharp knife, slice the cake in half horizontally into 2 layers.
  • Spread a thin layer of the whipped cream on the bottom half of the cake layer and then top with strawberries. Gently spread another thin layer of whipped cream on top of the strawberries then place the other half of the cake layer on top. With the remaining frosting, frost the entire cake. When done, top with the remaining strawberries.
  • Serve immediately or put in fridge for a few hours and then serve.
  • I do not recommend this sitting for more than 2 days as it will harden a little and doesn't stay as spongy and light.

Notes

Source: La Fuji Mama
Servings: 10 Slices 
*Nutrition facts are an estimate and not guaranteed to be accurate.
Nutrition Facts
Strawberry Sponge Cake
Amount Per Serving (1 Slice)
Calories 234 Calories from Fat 117
% Daily Value*
Fat 13g20%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 16g18%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe Rating




GreenOtter110

Saturday 20th of June 2020

I don’t think that this recipe works. I tried it and it didn’t come out right.

Jade

Friday 15th of May 2020

Hi! Can you please tell me if you use a high power or low power on the hand mixer when you beat the eggs? My cake isn’t really rising and I’m not sure if it’s because I’m not beating it right or over beating.

Julie Wampler

Wednesday 27th of May 2020

I use high

Nikki

Monday 22nd of July 2019

Hi Julie, I just wanted to say I made the cake as you instructed and it was wonderful! I substituted with peaches. Light airy and not too sweet. Perfect. Thank you.

Julie Wampler

Tuesday 23rd of July 2019

so wonderful to hear! thank you for letting me know!

Erika

Wednesday 19th of June 2019

I want to try and make this cake but I want to pipe a flower design. Is the "frosting" workable? Will it take shape? (sort of like buttercream frosting does)

Julie Wampler

Saturday 22nd of June 2019

No, I don't think this will take shape!

Kim

Tuesday 9th of April 2019

Is there a substitute for confectioner’s sugar? Can I just use Splenda?

Julie Wampler

Wednesday 10th of April 2019

No, those are two different types of sugar. Confectioner's sugar is powdered sugar and Splenda is like granulated sugar.